Turnovers

Cooking Argentinian

Ingredients for Turnovers

For Makes 16 turnovers.

For the pastry:

4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups lard, or 3/4 cup each lard and butter

For the filling:

2 tablespoons butter or oil
2 medium onion, finely chopped
1 lb. finely chopped lean round steak
2 cups finely diced raw potatoesSalt and pepper
3 tablespoons beef broth
1 egg, beaten with 1/2 teaspoon water

Preparation of Turnovers

1. Prepare the pastry. Sift flour, baking powder, and salt on a flat working surface. Cut the fat into small pieces and rub into the flour to form a coarse meal. Mix to a stiff dough with cold water, gather into a ball, and refrigerate, covered, for 1 hour. Roll out on a floured surface to 1/8 inch thick. Cut into 6-inch circles.

2. Prepare the filling. Heat butter or oil in a skillet and sauté onion over moderate heat until softened. Add meat and saute for a few minutes longer. Add the potatoes, salt, pepper and broth, and cook until the potatoes are soft. Let cool and reserve.

3. Prepare the turnovers. Spoon 2 tablespoons of the filling across the center of each circle of pastry, leaving

1/4 inch at the edges. Moisten the edges of the pastry with the egg and fold the pastry over to make a turnover, pressing the edges firmly together. Prick the tops of the turnovers 2-3 times with a fork and brush with the egg mixture. Bake the turnovers for 30 minutes in a preheated medium (375°F) oven or until golden brown.

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